Surti Ghari
Surat's iconic festive sweet — a crisp ghee-and-flour outer shell filled with rich mawa, nuts and cardamom, traditionally made only once a year for Chandani Padvo.
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 280 kcal
Equipment
- •Heavy kadai
- •Rolling surface
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 18 g
- carbs
- 26 g
- fibre
- 1 g
- protein
- 5 g
- calories
- 280 kcal
Instructions
- 1
Mix the flour, melted ghee (clarified butter) and water into a firm dough. Cover and rest it for 30 minutes.
- 2
Cook the mawa (dried milk solids) in a pan on low heat until soft and slightly grainy. Let it cool.
- 3
Stir the cooled mawa with powdered sugar, chopped nuts, cardamom and nutmeg to make the filling.
- 4
Divide both the dough and the filling into equal small portions.
- 5
Flatten a dough portion into a small cup shape and add the filling. Pleat the edges to seal into a ball.
- 6
Press each stuffed ball gently to flatten it slightly. Leave to rest for 10 minutes.
- 7
Deep-fry the gharis in oil on low-medium heat until golden brown and cooked through. Turn them occasionally.
- 8
Drain the gharis and let them cool completely. Decorate with saffron before serving.
Chef's tips
Fry on low heat so the outer layer cooks through without browning too fast. Seal the edges tightly so the filling does not leak out.
Ingredient substitutions
- khoya/mawa → milk powder cooked with a little milk and ghee into a dough-like mass
Storage
Store in an airtight container at room temperature for up to a week.
Reheating
Best enjoyed at room temperature; not typically reheated.
Common mistakes to avoid
- •Frying over high heat, which browns the pastry before the inside cooks through.
Serving suggestions
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